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🇰🇷 Korean-Inspired Spicy Braised Eggplant


A bowl of warm, hearty brown lentil soup, vibrant with fresh greens like spinach, parsley, coriander, and mint. The soup has a rustic, earthy texture, with soft, tender lentils floating amidst a golden broth. Chopped spring onions and a sprinkle of fresh herbs garnish the top, adding a burst of color. The soup is served in a simple white bowl with a spoon beside it, accompanied by a slice of crusty bread on the side, making for a wholesome, comforting meal.
🌶️ Bold, Fiery & Tender: Eggplant in Homemade Korean-Style Chili Glaze

Sliced eggplants, glistening in a fiery red glaze, are nestled in a shallow ceramic bowl. The sauce clings to the soft, tender eggplant pieces, creating a glossy, slightly sticky appearance. Garnished with finely chopped green onions and a sprinkle of sesame seeds, the dish radiates warmth and spice. A side of steamed white rice and stainless steel chopsticks complete the vibrant, home-cooked Korean-inspired setting.

📝 Description

This dish captures the signature Korean balance of heat, sweetness, and umami in a rich braised form. Inspired by Gaji Bokkeum or Gaji Jorim (braised eggplant), this version substitutes traditional gochujang with an easy homemade chili paste. The result is a deeply satisfying, sticky, and bold dish, perfect as a banchan (side dish) or main with rice.

🧂 Flavor Profile

  • Spicy, savory, and slightly sweet

  • The eggplant is silky-soft and soaked in umami-rich chili sauce

  • Hints of garlic, toasted sesame, and rice vinegar add layers of depth

🍆 Ingredients

For the eggplant:

  • 2 medium eggplants, sliced into half-moons or batons

  • 2 tbsp vegetable oil (for pan-frying)

  • Salt for sweating the eggplant

For the homemade Korean-style chili paste:

  • 2 tbsp chili powder (adjust to taste)

  • 1 tbsp tomato paste

  • 1 tsp soy sauce

  • 1 tsp rice vinegar (or white vinegar)

  • 1 tsp sugar or honey

  • 1/2 tsp sesame oil

  • 1 minced garlic clove

  • Optional: pinch of smoked paprika or miso for umami

For the braise:

  • 2 tbsp soy sauce

  • 1 tbsp sugar or maple syrup

  • 1 tbsp sesame oil

  • 1 tsp rice vinegar

  • 1/2 cup water

  • 1 spring onion, chopped

  • 1 tsp sesame seeds for garnish

🍳 How It's Made

  1. Prepare the Eggplant:
    Slice the eggplants and sprinkle with salt. Let them sit for 15–20 minutes to release moisture. Rinse and pat dry.

  2. Make the Chili Paste Substitute:
    In a bowl, mix all chili paste ingredients. Adjust spice and sweetness to your preference.

  3. Pan-Fry the Eggplant:
    Heat oil in a skillet or wok. Fry the eggplant slices until golden and softened. Set aside.

  4. Prepare the Sauce:
    In the same pan, add the chili paste, soy sauce, sugar, rice vinegar, and water. Simmer for 2–3 minutes until slightly thickened.

  5. Braise:
    Return the eggplants to the pan. Stir gently to coat them in the sauce. Simmer for another 5 minutes, allowing the eggplant to absorb the flavor.

  6. Finish:
    Drizzle with sesame oil, garnish with chopped green onion and sesame seeds.

🍽️ How to Serve

  • Serve warm or at room temperature with steamed rice

  • Excellent as part of a Korean-style banchan spread

🥄 Variations

  • With tofu: Add crispy tofu cubes for protein

  • With miso: Add 1 tsp miso paste to deepen umami

  • Sweeter version: Increase sugar and reduce chili for a milder, kid-friendly taste

  • Roasted version: Roast the eggplants for a smokier depth

📚 Background

In Korean home kitchens, gaji jorim is a comfort food classic. While traditionally made with gochujang, this version brings the same flavor magic with a DIY twist. The beauty of this dish lies in the eggplant’s ability to soak up sauce, turning every bite into a burst of flavor. Making a homemade chili paste democratizes access to this dish for anyone, anywhere.

A rustic ceramic bowl filled with thick, deep red chili paste with a glossy finish. The surface glistens under light, showcasing the sticky texture. A small wooden spoon is resting beside the bowl, coated in the vibrant paste. In the background, hints of garlic, chili flakes, and soy sauce bottles suggest the ingredients used.

Easy Gochujang Substitute (Non-Fermented)

Use this when you don’t have access to authentic Korean ingredients.

Ingredients:

  • 2 tablespoons chili powder (preferably mild to medium, like paprika or cayenne for heat)

  • 1 tablespoon tomato paste (adds umami and depth)

  • 1 tablespoon soy sauce (or tamari for gluten-free)

  • 1 tablespoon honey or brown sugar (for sweetness)

  • 1 teaspoon rice vinegar or apple cider vinegar (adds tang)

  • 1/2 teaspoon sesame oil (for nuttiness)

  • Optional: pinch of garlic powder or miso paste (for extra umami)

Instructions:

  1. Mix all ingredients in a small bowl until smooth.

  2. Taste and adjust: Add more honey for sweetness, chili for heat, or soy sauce for salt.

  3. Store in the fridge in an airtight container for up to 1 week.

Tips:

  • For a more authentic texture, add a teaspoon of cornstarch mixed with a little water and heat the paste gently to thicken.

  • If you have red miso or fermented soybean paste, adding 1/2 teaspoon can bring the mixture closer to traditional gochujang's fermented flavor.

Image Description:
Sliced eggplants, glistening in a fiery red glaze, are nestled in a shallow ceramic bowl. The sauce clings to the soft, tender eggplant pieces, creating a glossy, slightly sticky appearance. Garnished with finely chopped green onions and a sprinkle of sesame seeds, the dish radiates warmth and spice. A side of steamed white rice and stainless steel chopsticks complete the vibrant, home-cooked Korean-inspired setting.

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